Filling:

• 9 cups (3 lbs.) Gala or other baking apples, peeled, sliced
• 2 tsp. Cornstarch
• 1 cup Robert Rothschild Farm Cherry Pomegranate Habanero Sauce
• Dash of salt

Topping:

• 1 cup Regular oats
• 1 cup Whole wheat flour
• 1/3 cup Walnuts, coarsely chopped
• 1/3 cup Maple syrup
• 1/4 cup Unsalted butter, softened
• 1 tsp. Ground cinnamon
• 1 tsp. Vanilla extract
• 1/2 tsp. Salt

Instructions:

Preheat oven to 375 degrees F. To prepare filling, toss apples and cornstarch. Spoon apple mixture into a 13 x 9-inch baking dish coated with cooking spray. Spoon Cherry Pomegranate Habanero Sauce over apples.

To prepare topping, combine oats and remaining ingredients. Sprinkle over apple mixture. Cover with foil; bake at 375 degrees F for 40 minutes. Uncover; bake an additional 20 minutes or until topping is crisp and juices are thick and bubbly.

This dish can be made ahead and warmed in a 250 degrees F oven while you eat dinner. Serve warm with low-fat vanilla ice cream. Use remaining sauce as an ice cream topping over flavors like chocolate and vanilla.